The following recipe for Carrots And Peas With Green Mint is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for pre-ordering on January 25, 2021. The 14th Edition sold out quickly, so place a reminder in your calendar, if you want the latest one.
- 1 very small bunch fresh mint leaves
- 1 cup cooked peas
- 2 cups cooked cubed carrots
- Butter or butter substitute
Boil together carrots, peas and mint leaves for five minutes. Drain, add salt and pepper (to taste), a generous amount of butter or butter substitute, and sprinkle with sugar. Set in the oven until the sugar melts. Serve with a garnish of fresh mint leaves.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!